Sombrero Rojo 2nd Ano 2005

Winemaker’s Notes:
Only perfect bunches are picked, as they are then left in tanks before fermentation for 2 days. Fermentation at a controlled temperature of 25°C took six days, after which, the wine was left in contact with the skins for a further 16 days. After malolactic fermentation, the wine is aged in American oak barrels for six months.

Color: Intense ruby color with a faint hint of violet around the rim.
Nose: Intense, reminiscent of red fruits, strawberries, as well as notes of coffee and toast from the oak ageing and a balsamic hint.
Palate: Well-structured and balanced.

Technical:
Alcohol: 13%
Acidity: 5.05 g/l
Volatile acidity: 0.54 g/l
PH: 3.64

The Romans were the first to cultivate grapes on the Iberian Peninsula, now the 3rd largest exporter of wine in the world. Spain is a mosaic of terrains and climates, from the arid South to wet Northern regions. Originally known for their bold reds (Riojas), Spanish vinters now produce an array of exquisitely crafted wines that are among the finest in the world.